Prep 15 mins
Cook 55 mins
From Delicious Living Magazine's April 2005 publication. Described as follows: "Mandelbrot, mandel bread, is often called Jewish biscotti. Bake them until they are hard and crunchy to dip into coffee or tea, or bake a little less for a delectable soft-in-the-middle cookie. These keep for a few weeks in an air-tight container". Makes 24 pieces. PER PIECE: 145 cal, 38% fat cal, 6 g fat, 2 g sat fat, 27 mg col, 3 g protien, 20 g carb, 1 g fiber, 43 mg sodium
- 2 cups unbleached flour
- 1 cup natural unbleached cane sugar
- 1 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup chopped walnuts
- 3 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 tablespoons natural unbleached cane sugar (optional)
- 1 teaspoon cinnamon (optional)
- Preheat oven to 325°F.
- Coat a large cookie sheet with nonstick cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, chocolate chips, and walnuts.
- In a separate bowl, blend eggs with vanilla and almond extracts.
- Make a well in the center of the dry ingredients and add wet mixture. Mix until completely blended (you may have to use lightly floured hands).
- Divide dough in half and shape into two loaves, about 3/4 inches high, 2 inches wide, and 12 inches long. Place on cookie sheet.
- Bake 35 minutes, until golden brown on the bottom. Remove from oven.
- Using a serrated knife and cutting board, cut dough crosswise on a slight angle into 3/4-inch-thick slices.
- Lay slices flat on cookie sheet and return to oven for 5 - 10 minutes, depending on desired crunchiness.
- Remove from oven and turn cookies over; return to oven and bake for another 5 - 10 minutes more.
- Sprinkle topping (cinnamon and sugar), if using, on both sides.